Description
Decadent chocolate cheesecake cupcakes with a crunchy cookie crust, creamy chocolate-infused cheesecake filling, and a light whipped ganache frosting. Perfect for parties and chocolate lovers looking for an elegant individual dessert.
Ingredients
Scale
Crust
- 12 chocolate sandwich cookies (like Oreos), crushed
- 3 tbsp melted butter
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1/4 cup sour cream
- 1/2 tsp vanilla extract
- 1/2 cup semi-sweet chocolate chips, melted
Whipped Ganache Frosting
- 1 cup heavy cream
- 6 oz semi-sweet chocolate, chopped
Instructions
- Preheat and Prepare: Preheat the oven to 325°F (160°C) and line a 12-cup muffin tin with cupcake liners to prepare for baking the cupcakes.
- Make the Cheesecake Base: Mix the crushed chocolate sandwich cookies with melted butter until well combined to form the crust mixture.
- Form the Crust: Spoon about 1 tablespoon of the cookie mixture into each cupcake liner, pressing firmly to create a compact crust layer at the bottom.
- Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese with granulated sugar until smooth and creamy.
- Add Wet Ingredients: Incorporate the egg, sour cream, and vanilla extract into the cream cheese mixture, mixing until fully combined.
- Fold in Chocolate: Gently fold the melted semi-sweet chocolate chips into the mixture until evenly distributed.
- Assemble Cupcakes: Divide the cheesecake filling evenly among the cupcake liners, filling each about three-quarters full above the crust.
- Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until the cheesecake centers are set but still slightly jiggly.
- Cool and Chill: Allow the cupcakes to cool completely at room temperature, then refrigerate for at least 2 hours to set.
- Make Whipped Ganache Frosting: Heat the heavy cream until it just begins to simmer, then pour it over the chopped semi-sweet chocolate in a bowl.
- Let Ganache Sit: Allow the cream and chocolate mixture to sit for 2 minutes to melt the chocolate thoroughly.
- Whisk Ganache Smooth: Whisk the mixture until smooth and glossy.
- Chill Ganache: Cool the ganache to room temperature, then refrigerate for 30 minutes until slightly thickened.
- Whip the Frosting: Using a hand mixer, whip the chilled ganache until light and fluffy in texture.
- Frost and Serve: Pipe or spread the whipped ganache frosting onto the chilled cheesecake cupcakes. Optionally garnish with chocolate shavings or sprinkles. Serve chilled and store leftovers in the refrigerator.
Notes
- Ensure cream cheese is softened to room temperature for smooth filling.
- Do not overbake cheesecake cupcakes; centers should remain slightly jiggly to prevent dryness.
- Use cupcake liners to easily remove cupcakes and present beautifully.
- Whipped ganache texture depends on proper chilling, so do not skip the refrigeration step before whipping.
- Store leftover cupcakes covered in the refrigerator up to 3 days for best freshness.
